This popular party drink is inspired by the Harry Potter books and is ideal for serving at a holiday gathering or themed event.

The simple frothy sweet soda is delicious on it’s own but the homemade butterbeer whipped cream takes it over the top!

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Harry Potter series Butterbeer for a Crowd

Makes 20-30 servings depending on cup size

Ingredients

• 20 oz Smucker’s Butterscotch Sundae Syrup Topping
• 3 2 Liter Bottles of Cream Soda

For the whipped cream:

• 2 cups heavy cream
• 2 tbsp brown sugar
• 2 tsp Butter extract
• Sea salt to taste

Instructions

• Add half the container of butterscotch to a large 2 gallon+ beverage container.
• Stir in the 3 bottles of cream soda.
• Add 1 cup whipped cream to the butterbeer drink mix and stir gently. Taste and add more whipped cream and butterscotch if needed.
• To serve: Pour into glasses and top with a dollop of whipped cream and (optional) a drizzle of butterscotch.

For the whipped cream:

• Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream, brown sugar, and butter extract on high until stiff peaks form.
• Add a large pinch or two (to taste) of sea salt and stir gently to combine.
• Refrigerate until ready to use.

Notes

Adapted from The Claire Necessities

Start by making the Butterbeer Whipped Cream.

This is hands down what makes this drink so good. 

It’s important to use a cold bowl and beaters.

I put mine in the freezer for about 30 minutes before using.

The two special ingredients that take this whipped cream over the top are butter extract and sea salt.

Beat heavy cream, brown sugar, and butter extract on high until stiff peaks form.

 Add a large pinch or two (to taste) of sea salt and stir gently to combine.

Refrigerate until ready to use. 

Now time to make the Butterbeer!

I use a large Beverage container which makes 20 or so servings. 

Add half the container of butterscotch to a large 2 gallon+ beverage container. Stir in the 3 bottles of cream soda.

Add 1 cup whipped cream to the butterbeer drink mix and stir gently.

Taste and add more whipped cream and butterscotch if needed.

To serve: Pour into glasses and top with a dollop of whipped cream and (optional) a drizzle of butterscotch.

“It was the most delicious thing he’d ever tasted and seemed to heat every bit of him from the inside.” – Harry Potter and the Prisoner of Azkaban

The post Harry Potter Creamy Butterbeer for a Crowd appeared first on For the Love of Food.

I don’t know about y’all but one of my favorite things about fall and winter and the chilly weather that follows is getting to cuddle up with a big ol’ mug of hot cocoa! I am one lucky girl because Stephen’s Gourmet Cocoa sent me a variety of their rich and creamy cocoa to sample! After one sip, I was hooked! No other brand even compares! It truly is the best tasting cocoa I have ever had.

So I knew I needed to step it up a notch and make a hot chocolate creation worthy of such a decadent cocoa. After sampling the three flavors I was sent: Salted Caramel, S’mores, and Candy Cane, I decided to make a Frozen Hot Cocoa! You heard me right – a Hot Chocolate milkshake {is your mind blown?!}. I added Stephen’s Cocoa to the shake and the homemade marshmallow whipped cream and let me tell you it was out of this world amazing! 

Connect with Stephen’s

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Gourmet Frozen Hot Chocolate with Marshmallow Cocoa Whipped Cream

Makes 2 large drinks

Ingredients

For the drink:

• 1/2 cup semi sweet chocolate chips
• 2 tbsp Stephen's Gourmet Cocoa any flavor
• 1 tbsp sugar
• 1 1/2 cups milk divided
• 2 cups ice
• chocolate curls for garnish
• chocolate syrup for drizzling

For the Marshmallow Cocoa Whipped Cream:

• 1 cup heavy cream
• 1/2 cup marshmallow fluff
• 1 tbsp sugar
• 1/2 tsp vanilla
• 2 tbsp Stephen's Gourmet Cocoa any flavor

Instructions

For the drink:

• Add the chocolate chips to a double boiler over simmering water and stir until melted.
• Stir in cocoa and sugar.
• Remove from heat and whisk in 1/2 cup milk and stir until smooth.
• Set aside and cool to room temperature.
• In a blender add the remaining 1 cup of milk,the cooled chocolate, and the ice.
• Blend on high speed until smooth.
• Drizzle chocolate syrup in 2 chilled glasses.
• Pour into two large glasses and top with whipped cream, chocolate curls, and a straw.

For the Marshmallow Whipped Cream:

• Chill a mixing bowl and mixer attachment in the freezer until ready to use.
• Remove bowl and mixer from freezer and add heavy cream, marshmallow fluff, vanilla, sugar, and cocoa to the bowl.
• Mix on high until soft peaks form.
• Serve a couple scoops on top of the milkshake or store in a sealed container in the refrigerator until ready to use.

Start by making the whipped cream. 

Be sure to use a chilled bowl and beaters.
 Add heavy cream, marshmallow fluff, vanilla, sugar, and cocoa to the bowl.

Mix on high until soft peaks form.

 

Serve a couple scoops on top of the milkshake or store in a sealed container
 in the refrigerator until ready to use.

For the Frozen Hot Chocolate:
add the chocolate chips to a double boiler over simmering water.

Stir until melted.

I use 1 tbsp sugar and 2 tbsp cocoa for this recipe.

Stir in cocoa and sugar.

Stir well until combined.

Remove from heat and whisk in 1/2 cup milk and stir until smooth.

Set aside and cool to room temperature.

All you need for the perfect Frozen Hot Chocolate
 is milk, the cooled chocolate, and ice.

In a blender add the remaining 1 cup of milk, the cooled chocolate, and the ice.

Blend on high speed until smooth.

I like to chill my glasses in the freezer beforehand.

Drizzle chocolate syrup in 2 chilled glasses.

How delicious does that look?!

 Pour into two large glasses.

This Frozen Hot Chocolate with Stephen’s Gourmet Cocoa
 is a decadent treat you can enjoy year round!

Top with whipped cream, chocolate curls, and a straw. 

This recipe makes two large drinks and is perfect for sharing!

 

 

Frozen Hot Chocolate for a deliciously decadent late night treat tonight! #Recipe #ontheblog #StephensCocoa #StephensGourmet #hotcocoa #hotchocolate #ad

A photo posted by Nicole (@flchefnicole) on Nov 20, 2016 at 10:09pm PST

The post Gourmet Frozen Hot Chocolate with Marshmallow Cocoa Whipped Cream appeared first on For the Love of Food.

Ingredients:  

• 2 large bananas, sliced
• 2 cups of Cold Stone Creamery “Sweet Cream” flavor by International Delight
• 1/4 cup packed brown sugar
• 2 tbsp butter, unsalted
• 2 cups whole milk
• 1/2 box (approx 40) Vanilla Wafers
• 1 box (approx 3 oz) vanilla or banana flavored pudding mix

•  1 – 2 cups whole milk (depending on how thick you want it)
• 4-5 heaping scoops Caramelized Banana Pudding ice cream
• 2 cups Marshmallow Whipped Cream
• 2 Vanilla Wafer cookies, for garnish
• 2 straws
  

•  1 cup heavy cream
• 1 tbsp sugar
•  1/2 cup Marshmallow Fluff
• 1/2 tsp vanilla

Directions: 

1.  Melt butter in a skillet over medium low heat.
2. Add brown sugar, stir and caramelize and darken slightly, about 30 seconds
3. Add sliced banana and stir until softened and caramelized, about one minute. Remove from heat.
4. Place vanilla wafers in a food processor and pulse until they are crushed down but still have some texture and small chunks. 
5. In a large mixing bowl with a mixer attachment, combine caramelized bananas, crushed vanilla wafers, dry pudding mix, milk, and Cold Stone Creamery “Sweet Cream” flavor by International Delight. 
6. Blend on low until combined and use a rubber spatula to make sure all the dry mix is incorporated in the bottom of the bowl. 
7. Pour into a freezer bowl of an ice cream machine and mix according to ice cream machine instructions, usually about 20 minutes.
8. When the ice cream is finished it is very soft (but mighty tasty!). I recommend putting it in a freezer safe covered container and freezing for another 2 hours before preparing the milkshake. 

1.  Add 4-5 scoops of Caramelized Banana Pudding ice cream to a blender.
2. Add 1-2 cups of whole milk (start with one cup and add more if it is too thick)
3. Blend until smooth and combined.
4. Top with Marshmallow Whipped Cream, a straw, and garnish with a vanilla wafer cookie. 

1. Chill a mixing bowl and mixer attachment in the freezer until ready to use.
2. Remove bowl and mixer from freezer and add heavy cream, marshmallow fluff, vanilla, and sugar to the bowl.
3. Mix on high until soft peaks form.
4. Serve a large scoop on top of each milkshake or store in a sealed container in the refrigerator until ready to use.

Now time for the milkshake!

 Take your hardened ice cream out of the freezer. Add 4-5 heaping scoops to a blender.

 Add 1- 1 1/2 cups cold whole milk to the blender and mix until combined.
Top with a mound of whipped cream, a straw, and a vanilla wafer.

Not a fan of whole milk? This is a decedent treat friends and whole milk, along with full fat ice cream, will give the milk shake a thicker, smoother consistency (more than skim or low fat varieties). 
Another tip: Keep the milk nice and cold until you are ready to blend (you can even put the blender jar in the fridge until ready to use) and make sure the ice cream is frozen and right out of the freezer. 

 

Don’t forget the secret to perfect whipped cream:
freeze your mixing bowl and mixer attachment! 
Make sure it is icy cold when you are mixing your cream and sugar on high and you will get fluffy whipped cream in no time!

 

Cool down and treat yourself to this decadent summertime dessert! 
Check out the info below on how you can win $400 from International Delight! Think of all the shakes and ice cream you can buy (and make!) with $400! Good luck

 Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Caramelized Banana Pudding Ice Cream Milkshake with Marshmallow Whipped Cream appeared first on For the Love of Food.